Flavored Salts

A beautifully packaged variety of flavored salts is a quick and simple gift any foodie will appreciate.

Level:
Easy

Yield:
4 tins of 6 jars (4 of each flavor)

Ingredients

24 jar for packaging finished salt

4 tins filled with shredded paper

Porcini Salt

4 oz. dried porcini mushrooms

1 c. fine sea salt

Smoked Paprika and Ancho Salt

4 dried ancho chiles

¼ c. smoked paprika

¾ c. fine sea salt

Celery Salt

4 head celery

1 c. fine sea salt

Lime-Ginger Salt

Zest of 6 limes (about 1/2 cup)

3 tsp. ground ginger

1 c. fine sea salt

Herbes de Provence Salt

½ c. herbes de Provence

6 tbsp. dried lavender

¾ c. fine sea salt

Curry Salt

12 medium dried bay leaves

¼ c. garam masala

¼ c. curry powder

2 tsp. ground cumin

½ c. fine sea salt

Directions

For each of the methods below, divide the finished salt among 4 two-ounce jars, and tighten lids to seal.

To package, fill 4 tins with shredded paper; in each tin, nestle 6 jars of different flavored salts.

Porcini Salt: Using a spice grinder, and working in batches if necessary, pulse dried porcini mushrooms until finely ground. In a medium bowl, combine ground porcini and sea salt.

Smoked Paprika and Ancho Salt: Remove stems and seeds of dried ancho chiles. Using a mortar and pestle, break up chiles. Using a spice grinder, and working in batches if necessary, pulse until coarsely ground.

Herbes de Provence Salt: Using a spice grinder, and working in batches if necessary, pulse herbes de Provence and lavender until coarsely ground. In a medium bowl, combine ground herbes de Provence and lavender and fine sea salt.